Speidels Braumeister 200, 500, 1000 litres - Official Instruction Manual (English)
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» Speidels Braumeister 200, 500, 1000 litres
Official Instruction Manual (English)
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ITEM NO. 45200-20, 46500-20, 41000-20
2 3
General information
PLEASE NOTICE!
READ CAREFULLY BEFORE USE,
KEEP FOR FUTURE REFERENCE
This instruction manual is part of the device. Read and
Technical data
follow the instructions carefully to avoid possible damage and ac-
cidents. Keep this manual in a safe place and give it to anyone who
operates the appliance.
Safety
Preparation
Control unit
Brewing
Notes
Maintenance
Appendix
» Table of contents
1.
General information 7
2. Technical data 8
2.1 Functions and application areas 8
2.2 Components and scope of supply 8
2.3 Information on special components 14
2.4 Dimensions, power and energy consumption 22
2.5 Disposal 25
3. Safety 26
3.1 General safety instructions 26
3.2 Special safety instructions 27
4. Preparation 28
4.1 Safety instructions 28
4.2 Setup 28
4.3 Storage and transport 28
4.4 Modification 29
4.5 Before first use 29
5. Control unit 30
5.1
Setup 30
5.2
Starting point 31
5.3
Functions 34
6. Brewing 36
6.1 Introduction 36
6.2 Preparations 37
6.3 Programming / starting the brewing automation 40
6.4 Mashing 42
6.4.1 Information on mashing 42
6.4.2 Mashing explained step by step 46
6.5 Lautering 53
6.5.1 Information about lautering 53
6.5.2 Lautering explained step by step 56
6.6 Hop boiling 58
6.7 Cooling down 61
6.8 Main fermentation 64
6.9 Maturing 65
4 5
7. Notes 68
7.1
Symbols 68
7.2
Troubleshooting 70
8. Maintenance 74
8.1 Cleaning 74
8.2 Maintenance / updates 76
Appendix 78
A Legal aspects of home brewing 78
B Warranty conditions and transaction processing 80
C Languages 82
Item no. 46500-20: Braumeister 500 litres
6 7
1. General information
General information
Dear customer,
You have purchased a new device from our company. We thank you for
Technical data
your trust. Quality and functionality are the main focus of our products.
Please read the instruction manual completely before the first use and
make it available to every user of the Braumeister.
We have written this instruction manual to ensure reliable and safe
Safety
commissioning and operation of the Braumeister right from the start.
If you follow these notes and instructions carefully, your Braumeister will
work to your complete satisfaction and have a long service life.
Preparation
Declaration of Conformity
Speidel Tank- und Behälterbau GmbH confirms that the products
“Braumeister 200 litres”, “Braumeister 500 litres” and “Braumeister
Control unit
1,000 litres” (mentioned in this instruction manual) comply with the
regulations of the relevant European Directives.
Manufacturer
Speidel Tank- und Behälterbau GmbH
Brewing
Krummenstraße 2, 72131 Ofterdingen, Deutschland
Telephone +49(0)7473 9462-0, Fax +49(0)7474 9462-99
www.speidels-braumeister.de, www.speidel-behaelter.de
Notes
Additional information
Instruction manual as of May 2021
Maintenance
Appendix
2. Technical data
2.1 Functions and application areas
The Braumeister is designed and produced for brewing big quantities of
beer. Before each brewing process, the Braumeister must be checked to
ensure that it is in a safe and proper condition.
2.2 Components and scope of supply BM 200 litres
The components and the scope of supply are shown in the following figure.
Lifting device Adjustable feet
Lifting gallows Malt pipe
Lid Malt pipe seal
Hold-down bar Brewing vessel
Screen plates (2 pieces) Cable winch
Valve Tie rod /
filling level indicator
Heating coil
Temperature, time
Electrical power unit incl. and pump power
connection
Rollers for transport
Pump
8 9
Braumeister 200 litres
General information
during the brewing
process
Technical data
Safety
Preparation
Control unit
Brewing
Notes
Maintenance
Appendix
Braumeister 200 litres during the brewing process during lautering
2.3 Components and scope of supply BM 500 litres
The components and the scope of supply are shown in the following figure.
Lifting device Malt pipe
Crane Malt pipe seal
Lid Brewing vessel
Hold-down bar Tie rod /
filling level indicator
Screen plates (2 pieces)
Electrical power unit incl.
Valve connection
Heating coil Tilting device
Pump
Rollers steerable
and lockable
Temperature, time and
pump power10 11
General information
Braumeister 500 litres
during the brewing
process
Technical data
Safety
Preparation
Control unit
Brewing
Notes
Maintenance
Appendix
Braumeister 500 litres during the brewing process during lautering2.4 Components and scope of supply BM 1,000 litres
The components and the scope of supply are shown in the following figure.
Lifting device Malt pipe
Crane Malt pipe seal
Lid Brewing vessel
Hold-down bar Tie rod /
filling level indicator
Screen plates (2 pieces)
Electrical power unit incl.
Valve connection
Heating coil Tilting device
Pump
Rollers steerable
and lockable
Temperature, time and
pump power12 13
General information
Braumeister 1,000 litres
during the brewing
process
Technical data
Safety
Preparation
Control unit
Brewing
Notes
Maintenance
Appendix
Braumeister 1,000 litres during the brewing process during lautering2.3 Information on special components
Lifting device
The lifting device consists of the lifting device, the rope cable winch, the
rope and the cross with suspension hook. Check these parts for damage
or proper condition before each brewing process. For further information
and safety instructions, please refer to the enclosed manual for this cable
winch. The handle of the cable winch can be folded when not in use to save
space. The rope must also be checked for damage and monitored for signs
of brittleness or aging (see also Chapter 9 Maintenance and servicing).
When the malt pipe has been lifted out, this device can only be swiveled in
one direction and lowered there. In the swiveled state with the malt pipe, it
should be drained and unloaded as quickly as possible.
3 Container lid
The lid helps with heating to reach the temperatures faster. The
ventilation holes prevent pressure build-up in the boiler and allow air to
circulate easily. Water condenses on the underside of the lid at higher
temperatures. When lifting the lid, make sure that the edge of the lid is
held over the opening in the boiler so that the condensation water that
runs off (when held at an angle) runs back again.
6 Drain tap
The drain tap simplifies cleaning and draining of the trub after filling. The
drain is located at the lowest point and in the cleaning position (see page
74) the Braumeister can be completely drained.14 15
General information
8 Circulation pump
The circulation pump can also be switched on and off in manual ope-
ration. It is important that the pump is vented after filling the liquid in
manual operation so that it has full capacity and that it does not run dry
and possibly become damaged. This is done by switching the pump on
Technical data
and off several times with the water filled in (until no more air bubbles
escape). In automatic mode, this is done automatically.
In the brewing process and in manual operation, the pump switches off
automatically for protection at 90°C and does not switch on again until
Safety
88°C. The speed and thus the performance of the pump can be regulated
via touch control on the display or via the pressure in the line, which is
precisely measured by a pressure sensor. The speed and thus the output
of the pump can be regulated via touch control on the display or via the
Preparation
pressure in the line, which is precisely measured with a pressure sensor.
Optimum circulation pressure for brewing is just under 0.15-0.2 or
0.1-0.15 bar for the Braumeister 500/ 1,000l (readable on the pressure
gauge or on the control at the top of the display). The circulation can also
Control unit
be controlled by speed or a set pressure. When using the former variant,
one must pay attention to the pressure during the process itself.
You can access the pump control menu by pressing the P symbol at the
top of the menu bar (see next page).
Brewing
The pressure of 0.2 bar or 0.15 bar must not be significantly exceeded
to avoid overpressure in the malt pipe. The pump capacity is limited to
Notes
approx. 0.25 bar for the 200l or 0.2 bar for the 500/ 1,000l.
Maintenance
AppendixOverview of the start screen. You find the pump speed under the tab marked P. The pump pressure control screen.
16 17 The pump speed control screen. Filling quantity via solenoid valve (Accessories: not included in the scope of delivery). Thanks to the solenoid valve, the desired filling quantity can be precisely determined during the brewing process. The solenoid valve then allows as much water to pass through until the previously determined value is reached. The fill level is measured via the same pressure sensor that is already used to measure the pump pressure.
The screen for filling water. Determination of the desired water level.
18 19 Information pertaining to the piping layout and the position of the valves By default, the Braumeister uses 3 feed-through and drain valves on the bottom as well as one valve on the vessel itself. Valves at the bottom must be positioned differently depending on the application and the section of the brewing process. The valve on top of the vessel is used to remove the wort; at the same time it serves as inlet for the whirlpool application. The following description of the brewing process describes the relevant valve positions again and in more detail. Information about the cooling jacket and water quality In order to optimise the cooling effect, relatively cold water must be used as cooling medium. The greater the temperature difference between the cooling water and the temperature of the wort, the faster the cooling process is ensured. The so-called “whirlpool effect” causes the wort to flow in a circular current. This also accelerates the cooling effect (see chapter “Cooling”). From Braumeister 500 l we recommend the pre cooling from 100°C down to approx. 60°C bei the cooling jacket in the Braumeister and the cooling down to fermentation temperature by an adequate plate chiller. In order to prevent corrosive damage, clogging or contamination inside the double- walled shell, only clean water/cooling medium must be used that does not contain iron particles. Therefore, do not use pipes/fittings or similar equipment made of steel as supply lines to the double-walled shell. Prior to starting the operation, a water analysis may be required. You may install screens and filters in order to prevent dirt and iron particles to enter the system.
20 21
2.6 Dimensions, power and energy consumption
BRAUMEISTER 200 LITRES
Height
th
ng
Le
Width
Braumeister 200 litres
DIMENSIONS
Capacity Height Length Width
l cm cm cm
200 208 136 90
POWER AND ENERGY CONSUMPTION
Weight 150 kg including internal fittings and lifting
equipment
Heating coil Heating capacity 3 x 3,000 Watt
Pump 370 Watt – with speed control
Power connection 400 V ~
Min. fuse protection 16 Amp
Total connection 10 kW
Cooling system Double jacket surface area 1.2 m2
Contents Brewing quantity approx. 200 l finnished beer
(regular beer) = approx. 210 l beer wort
Amount of malt max. amount of malt 42 kg
Max. fill level: upper marking on tie rod = 230 l
Min. fill level: lower marking on tie rod = 170 l22 23
General information
BRAUMEISTER 500 LITRES
Technical data
Height
Safety
Preparation
Width Length
Braumeister 500 litres
Control unit
DIMENSIONS
Capacity Height Length Width
Brewing
l cm cm cm
500 277 253 130
Notes
POWER AND ENERGY CONSUMPTION
Maintenance
Weight 380 kg including internal fittings and lifting
equipment
Heating coil Heating capacity 6 x 3,000 Watt
Pump 370 Watt – with speed control
Appendix
Power connection 400 V ~
Min. fuse protection 32 Amp
Total connection 20 kW
Cooling system Double jacket surface area 1.8m2 plus cooling
spiral (included in delivery)
Contents Brewing quantity approx. 500 l finnished beer
(regular beer) = approx. 550 l beer wort
Amount of malt max. amount of malt 120 kg
Max. fill level: upper marking on tie rod = 575 l
Min. fill level: lower marking on tie rod = 425 lBRAUMEISTER 1,000 LITRES
Height
Height
Height
Length Length Length
Braumeister 1,000 litres
DIMENSIONS
Capacity Height Length Width
l cm cm cm
1,000 345 305 180
POWER AND ENERGY CONSUMPTION
Weight 850 kg including internal fittings and lifting
equipment
Heating coil Heating capacity 12 x 3,000 Watt
Pump 370 Watt – with speed control
Power connection 400 V ~
Min. fuse protection 63 Amp in Star, Delta connection not
possible
Total connection 38 kW
Cooling system Double jacket surface area 2.56 m2
Contents Brewing quantity approx. 1,000 l finnished
beer (regular beer) = approx. 210 l beer wort
Amount of malt max. amount of malt 225 kg
Max. fill level: upper marking on tie rod = 1.300 l
Min. fill level: lower marking on tie rod = 850 l24 25
General information
2.7 Disposal
Should it be necessary to dispose your Braumeister 200, 500 or 1,000
liters, please observe the following note:
Protect our environment, electrical appliances do not belong in hou-
Technical data
sehold waste. Use the collection points designated for the disposal of
electrical appliances and hand in your electrical appliances that you no
longer use. By doing so, you will help to avoid the potential impact of
incorrect disposal on the environment and human health. You will also be
contributing to the reuse, recycling and other forms of recovery of waste
Safety
electrical and electronic equipment.
Information on where to dispose of the equipment can be obtained from
your local or municipal authorities.
Preparation
Control unit
Brewing
Notes
Maintenance
Appendix3. Safety instructions 3.1 General safety notes The Braumeister consists nearly completely of stainless steel (electrical- ly conductive). The equipment is categorised as protection class 1 (pro- tective earthing). In operation the connection of a protective conductor is imperative. The device and mains cable must be inspected regularly for any signs of damage. In the event of signs of damage, do not use the device! Always disconnect the plug from the socket (pull the plug, not the cable) if you no longer wish to use the device, for cleaning or in the event of a fault. Only properly a trained electrician shall be permitted to perform maintenance and repair work. The terminals may still be live after the equipment has been shut down. Wait at least 3 minutes. Risk of electric shock! Ensure that you lay the mains cable such that it does not come into con- tact with sharp objects. The cable must be fully unwound. The Braumeister must only be used as intended. It must only be operated in a safe, fault-free condition. Ensure to check the proper condition prior to each use. Children, pets and frail persons: For the safety of your children, keep packaging parts (cartons, polystyrene etc.) out of children’s reach. Keep foils out of children’s reach. Asphyxiation risk! This device is not meant to be handled by persons (including children) with limited physical, sensory or mental capabilities, or lack of expe- rience and/or know-how, unless they are being supervised by a person responsible for their safety or the person has received instructions on how to use the device safely. Children and pets must be supervised to ensure that they are kept away from the device and do not play with the device.
26 27
General information
3.2 S
pecial safety instructions
The temperature of the container, lid, and add-on parts can become ex-
tremely high. Towards the end of the brewing process, the boiler contains
boiling beer wort. Observe the installation instructions. Never attempt to
move the Braumeister while it is hot. Always use pot holders or gloves
Technical data
when working on and with the Braumeister. Risk of burning!
When lifting the lid, ensure that the condensation on the underside of the
lid flows back into the container. For this, hold the lid over the container
at an angle. Risk of scalding!
Safety
The Braumeister always operate via a residual current circuit breaker
with a tripping current of max. 100 mA type B (AC-DC sensitive). A techni-
cal defect carries the inherent risk of electrical shock!
Preparation
When performing cleaning activities on the Braumeister always ensure
that the plug is disconnected (disconnection from mains). . The terminals
may still be live after the equipment has been shut down. Wait at least
Control unit
3 minutes. Do not spray the device down or allow spray to come into
contact with electric components. Danger of electric shock!
Important: It is imperative that you lock the plug connections at the
rear of the device (pump and heater) during the operation of the device.
Brewing
Operating the device without securing plug and socket devices can lead
to overheating. Fire hazard!
Notes
Please use the thermal sleeve available as an accessory for insulation.
When using your own insulation ensure that the electronics and the lo-
wer part of the Braumeister are sufficiently ventilated, as a heat build-up
and damage to the control may otherwise occur. Maintenance
The pump must be vented prior to each use to prevent dry running. Ven-
ting takes place routinely in automatic operation. In the manual opera-
tion, the pump must be switched on and off several times until no more
Appendix
air bubbles escape.
In order to prevent any danger that may be caused by outdated compo-
nents, compliance with the maintenance and inspection instructions is
mandatory.4. Preparation 4.1 Safety instructions The Braumeister must be cleaned thoroughly with lukewarm water before first use (chapter “Cleaning 8.1”). Please also observe the safe setup of the Braumeister below. Ensure that the Braumeister is in proper condition. To do this, check the components listed in chapter “2. Technical Data” for any damage. Also observe the safety instructions in chapter “3. Safety”. Otherwise the Braumeister is designed for immediate use. 4.2 Setup The Braumeister must be set up on a stable, stable and horizontal base before use or before the brewing process. Please note that the Brau- meister can weigh up to 420 kg or 1,000 kg or 2,200 kg when filled with boiling hot beer wort. The recirculation during the brewing process requires horizontal installation. Avoid a shaky and uneven base. Do not move the Braumeister during the brewing process. Keep children and infirm persons away from the device in use at all costs. Danger of burns! Likewise, direct sunlight (embrittlement of the lifting cable on the Brau- meister 200 l) and extreme temperatures must be avoided. 4.3 Storage and transport The Braumeister must be stored in a dry place. Avoid contact with fer- rous or rusty objects. Only transport the Braumeister when empty. The unit must be discon- nected from the power supply before transportation and must never be moved while it is in operation. Risk of scalding!
28 29
General information
4.4 Modification
A modification of the Braumeister is expressly not permitted, except by
adding accessories tested by the manufacturer. Unauthorised modifi-
cations to the unit can lead to serious safety risks and safe use cannot
continue to be guaranteed. If improper changes are made to the unit, the
Technical data
warranty will become void. See also Appendix “C Warranty Conditions,
Warranty Processing”.
4.5 Before first use
Safety
The Braumeister must be cleaned thoroughly with lukewarm water
before first use. Also observe the safe setup of the Braumeister. Make
sure that the Braumeister is in proper condition. Also observe the safety
instructions. Otherwise, the Braumeister is designed to be put into opera-
Preparation
tion immediately. Also make sure that the pump has the pump running
direction indicated on the housing. An incorrect running direction may be
caused by reversed wiring of the power source.
Control unit
Brewing
Notes
Maintenance
Appendix5. Control unit
5.1 Setup
The Braumeister is controlled via the touch display, which is mounted
on the bottom of the Braumeister’s base. The following functions can be
found on the start display:
Start display
Menu / Status Brewing of a recipe
Time, temperature, recipe Edit recipes
and instructions
Manual operation
Time
Settings
On / Off Pump (P) / Heating (H),
Temperature
Wi-Fi30 31
General information
5.2 Starting point
When you start up your Braumeister for the first time, you are automati-
cally guided through the set-up process. Here you can also connect to My
Speidel right at the start.
Technical data
To make subsequent changes to the settings from the setup process,
please follow these steps:
You can call up the Navigation via the menu display. Tap the Settings
section with your finger.
Safety
Preparation
Control unit
Brewing
Notes
Maintenance
Appendix
NavigationIn the Settings section you will find options for setting language, Wi-Fi, metrics, sound, etc. Settings
32 33
General information
To change settings, simply select the desired area with your finger. You
can then make the desired change in the new window.
Technical data
Safety
Preparation
Control unit
Language settings
Brewing
Notes
Maintenance
Appendix5.3 Functions Press Brew, select a recipe and start the brewing process with Select. Then follow the instructions on the display. For a detailed description, see chapter “6. Brewing”. In My Recipes, your recipes can be saved, created on the machine or synchronised via My Speidel. Recipe synchronization with MySpeidel can be controlled via the settings. We recommend the Auto-Sync setting, so that all recipes are always synchronized from MySpeidel to the device. It is important that the correct Braumeister size is also selected in the recipe on MySpeidel. Only those recipes that fit the Braumeister size will be synchronized. You can copy the first recipes from the global recipe database to your account and edit them if you do not yet have your own recipe. To change a recipe, select the relevant recipe with your finger and then press Edit. You can thean scroll with your finger to navigate through the recipes. Simply use your finger to select items you want to adjust. You can then make changes using the appearing keyboard. When you’ve made all your changes, click Back. A window appears where you can save your changes. Recipes can also be developed, saved and exchanged via the customer portal www.myspeidel.com. Above all, it is possible to manage the Braumeister (or other devices) and monitor the brewing process online.
34 35
General information
In manual mode, the pump and the heating can be switched on or off.
The P and the H in the menu bar show whether the pump or the heating
is on.
Technical data
If the letter is yellow, the pump or heater is activated. If the symbol is
Safety
only half yellow, the pump is activated but not on because the liquid is,
for example, still too hot. You set the setpoint temperature using the
temperature controller.
Preparation
Control unit
In the Settings section you will find options for setting language, Wi-Fi,
metrics, sound, etc.
Brewing
In all operating modes (automatic / brewing start, recipes and manual
Notes
operation) you can return to the start menu by Cancel or pressing Back
several times.
Maintenance
Appendix6. Brewing 6.1 Introduction The beer production with the Braumeister can be carried out in different phases, with each phase being explained separately here. First, these phases are described in general terms, so that the brewing process applies to all beer types and recipes. A concrete brewing example for the first time brewer and a special recipe with the exact quantities, brewing times and temperature levels are given in the following chapter. Before you start brewing beer, it is best to get an overview of the individual steps that ultimately lead to the finished beverage. To ensure that you don’t miss any steps and to get an overview of your brewing processes afterwards, it is advisable to keep a brewing log (this can be done handwritten on paper, but also digitally via My Speidel). One more piece of advice: When trying to brew for the first time, you should take a day and possibly brew with a second person, as it is simply more fun that way and you can use a little help. Please always remember that brewing beer requires some experience and you get better from brewing process to brewing process. So don’t be disappointed if the first beer doesn’t quite meet your expectations.
36 37
General information
6.2 Preparations
Getting the ingredients
Obtain the necessary brewing ingredients (hops, malt and yeast) in
advance. It is important that the malt is fresh. After grinding (breaking
Technical data
up the grains – not too fine, see “The right grinding pattern” on page
39), the malt should be used as quickly as possible. The quantities vary
somewhat depending on the recipe, with the malt quantity ranging from
38-42 / 90-120 / 180-225 kg and the hop quantity from 200-400 / 500-
900 / 1,000-2,000 g. The hops are mostly offered in pressed form as
Safety
pellets. For fermenting, dry yeast is recommended at first because it is
easy to store and has a longer shelf life, but later special liquid yeasts
are also recommended. These ingredients can be obtained from home
brewer stores or via the internet.
Preparation
Control unit
Brewing
Notes
Example: Hop pallets Example: Barley
Maintenance
Appendix
Example: Water Example: Dry yeastCleaning the equipment Before brewing, the Braumeister is rinsed out with warm water and the pump is flushed by switching it on. The other equipment such as the beer spindle, cooking spoon and fermentation tank are ready and have also been cleaned. See also the instructions in Chapter “8.1 Cleaning”. Hygiene Hygiene is the top priority when brewing beer. Especially in cold areas (during cooling, filling and fermentation) the beer or beer wort is exposed to the risk of infection. This can cause the beer to spoil and ruin all the work. You should therefore pay particular attention to absolutely clean vessels (fermentation barrel, bottles) and working materials (spoons, taps, seals). The use of special disinfectants is particularly suitable for disinfecting these vessels and objects. These are available in specialist winery shops and in home brewery stores. These are also suitable for filling into the airlock, for disinfecting the fermentation container and the other equipment. The disinfection of bottles and / or maturing kegs is carried out in the same way as for the fermentation tank. This guarantees that the fermented beer is filled into absolutely clean bottles or maturing kegs. For the maturing vessels, this should be done a few days before the end of fermentation so that the filling process can take place quickly and without rushing. Softening of the brewing water If necessary, the brewing water can be softened. For this purpose, the water (cold tap water) is boiled for 30 minutes in the Braumeister, then cooled down and stored temporarily in the fermentation tank until the brewing process is complete.The separated lime has settled on the bottom of the container and is disposed of. The Braumeister is designed for brewing approx. 200 l / 500 l / 1,000 l of finished beer (normal beer). For this purpose, 250-300 l / 600-650 l / 1,200-1,400 l of brewing water are required. For the beginner respectively for the first brewing attempts, normal (hygienically perfect, colourless and odourless) cold tap water can also be used to keep the effort at the beginning a little bit within limits. Basically the brewing water should have a hardness of less than 14 °dH.
38 39
General information
The right grinding pattern
Clearance of 1.2 mm; clearly too
finely grinded.
Technical data
Safety
Clearance of 1.4 mm; not yet
completely optimal.
Preparation
Control unit
Brewing
Ideally with a clearance of 1.6 mm;
suitably grinded. If whole grains
do not break when pressed on,
the grain has been too coarsely
grinded.
Notes
Maintenance
Appendix6.3 Programming / starting the brewing automation Plug in the Braumeister. The control unit is in its basic state. Start display To program a recipe and its time and temperature values, press My Recipes.Then select the recipe you want to edit from the menu. New recipes can be created or deleted. Furthermore, you can also manage and synchronize your recipes via www.myspeidel.com. Three standard recipes are available at the beginning. To change a reci- pe, select the recipe with your finger and then press Edit. You can then use your finger to scroll. Simply use your finger to select items you want to customize. Afterwards make changes using the appearing keyboard. When you’ve made all your changes click Save.
Edit a recipe
40
41
Appendix Maintenance Notes Brewing Control unit Preparation Safety Technical data General information6.4 Mashing
The mixing of malt grist and water
is called mashing. The aim of the
entire mashing process is to extract
the malt starch stored in the malt
and convert it into sugar with the
help of enzymes in the malt. The
different enzymes are effective at
different temperatures, which is The process of mashing
why the different temperature stages
are then passed through.
6.4.1 Information on mashing
First, 230 l / 575 l / 1.200 l brewing water is filled into the boiler. The malt
pipe is not yet installed. The markings on the drawbar indicate the fill
level (BM 200 l: 170 l: 200 l, 230 l), (BM 500 l: 425 l, 500 l, 575 l), (BM 1,000 l:
700 l, 850 l, 1,000 l, 1,150 l, 1,300 l).
The tap position for the heating phase
can be found in the adjacent graphic.
Confirm with Selection that you have
filled in water. This switches on the pump
and the heating. The pump switches on
and off several times for deaeration.
Confirm with Next that you have filled in
water. This switches on the pump and the
heating. The pump switches on and off
several times for deaeration. The pump
and heater are switched on until the programmed mashing temperature
is reached. The (P)ump and (H)eating symbols illuminate in yellow
colour The target and actual temperatures are shown on the display.
The upper status display indicates for instance Automatic3. This means
that the brew automatic mode with recipe 3 was started. Subsequent, a
message appears indicating the current program phase. When reaching
the mashing-in temperature, a signal will be sounded. Now, follow the
instructions on the brew control. The malt pipe can now be inserted into
the vessel, with the seal facing downwards. Ensure that the pipe is clean,
centred and flush on the base. Now, build the first screen floor (sleeve
facing up) into the malt pipe. Subsequently, pour the entire amount of42 43
General information
coarsely crushed malt into the malt pipe.Use a wooden spoon to stir
in the malt. Ensure that the malt is carefully added to the malt pipe so
that nothing falls into the vessel, as this could block the pump. Place
the filter cloth on top of it, followed by the (sleeve facing up). With the
BM 500 l/ 1,000 l, the spacer sleeve is added for malt quantities up to
100 kg/ 200 kg so that the screen is pressed further down and the malt
Technical data
is immersed further. Now the first wing nut is screwed onto the thread
of the tie rod and thus the screen plate is pressed down. Then the hold-
down bar is placed on top and the second wing nut is used to press the
malt pipe downwards to seal the malt pipe.
Safety
After the malt has been poured in,
set the tap position according to the
adjacent sketch (fully open). Caution:
The pressure in the malt pipe/pressure
Preparation
line must not rise significantly above
0.2 bar for the Braumeister 200 l
or 0.15 bar for the Braumeister
500 l/1,000 l to avoid solidification
Control unit
of the malt resulting in reduced
circulation or possible damage to the
screen plates.
However, the setting should be based on the pressure in the pump, as
Brewing
this is also variable depending on the amount of malt, grist, and recipe.
The speed and thus the output of the pump can be controlled via touch
control on the display or via the pressure in the line, which is measured
Notes
with a pressure sensor. The circulation can also be controlled by speed
or a set pressure.
When you have filled in the malt, confirm with Next. To be on the Maintenance
safe side, you will be prompted again to confirm that you have filled
in the malt. Press Next to start the actual brewing process with the
Braumeister. The pump and heater switch on. The wort rises in the
pipe and overflows. The cycle is created and the malt is washed out by
Appendix
pumping over the next phases.Mashing process Pour in malt (measurements refer to a 20 litres Braumeister)
Inquiry whether malt has been poured in
44
45
Appendix Maintenance Notes Brewing Control unit Preparation Safety Technical data General information6.4.2 Mashing explained step by step
Insert malt pipe
Insert the malt pipe with the seal
facing downwards. The seal and malt
pipe must be centred and absolutely
flat on the boiler bottom.
Inserting the screen plate
Insert the screen plate up to the lower
edge with the sleeve facing upwards.46 47
General information
Fill in malt
Please fill in the malt carefully and
make sure you do not spill anything.
Otherwise the pump could clog.
Experience has shown that it is better
Technical data
to pour in the entire amount and then
gently stir in.
Safety
Preparation
Stir in the malt
Stir the malt well with a wooden
Control unit
spoon and let it swell for a few
minutes.
Brewing
Notes
Insert fine sieve Maintenance
Place the upper fine sieve on the malt.
AppendixInserting the screen plate Insert the second screen plate up to the lower edge with the sleeve facing upwards. Fasten screen plate Fasten second screen plate with wing nut.
48 49
General information
Put on the hold-down bar
Please place the hold-down bar in the
appropriate position.
Technical data
Safety
Preparation
Fasten hold-down bar
Fasten hold-down bar with wing nut.
Control unit
Brewing
Notes
Maintenance
AppendixProtein rest During the protein rest, the large protein molecules of the malt are split into small building blocks. The protein rest is important for the clarifi- cation and palatefulness, but especially for the foam stability and the carbonic acid binding capacity of the beer. The temperature is approx. 52 ° C and is maintained for 5-20 minutes depending on the programmed recipe. For better foam stability, this phase is omitted in some recipes. The display now shows the rest, set and actual temperature and the set and actual time. Time counting starts when the target temperature is reached. The other phases are processed fully automatically. The display also shows the corresponding times and temperatures. With Cancel the brewing process can be interrupted. Afterwards, a query appears asking whether the automatic system should continue or whet- her a complete abort is desired. Click on Overview to get an overview of the current status of the brewing process. The Help button provides you with assistance in various areas of the brewing process. Like mashing, for example.
50 51
General information
Maltose branch
During the second phase, the maltose branch, the starch molecules are
converted into fermentable sugars with the help of other enzymes found in
the malt. This phase is an important stage in the brewing process for the
formation of alcohol, because this is where the largest quantities of sugar
Technical data
are produced. Prolonging the resting period means that more sugar is
produced in the wort, resulting in a drier beer. Shortening the time means
that the beer becomes more full-bodied due to more dextrins.
The temperature is approx. 63 °C and is maintained for a period of ap-
Safety
prox. 35 minutes. As in the first phase, the controller shows the relevant
data on the display. The entire further process (phase 2 to phase 5) is con-
trolled fully automatically by the control system. During the entire mashing
process, the pump is switched off briefly every 10 minutes (pump pause)
Preparation
to move the malt to a new position and thus achieve a better yield. The lid
of the Braumeister is on for energy saving.
Control unit
Brewing
Notes
Maintenance
Edit resting phases
AppendixSaccharification rest 1 In the third mash phase, further starch components are broken down with the aid of enzymes active at this temperature level and liquefied in the wort. The temperature stage is about 73 °C and is also maintained for about 35 minutes. Saccharification rest 2 In the last phase, residual starches saccharify and thus form even more non-fermentable extracts, which make the beer a little more full-bodied. The wort is heated up to 78 °C with constant pumping and kept there for 10 minutes. An iodine sample can be used to determine whether residual starch is still present in the wort. To do this, drip some wort onto a white plate and add some iodine. If the sample discolours brown-red or yellow, saccharification is sufficient. If not, the last temperature stage must be kept longer.
52 53
General information
6.5 Lautering
Once the programmed brewing phases have been completed, a signal
tone sounds again. This is also acknowledged with Continue. The pump
switches off and you are prompted to purge (“remove malt pipe”).
Technical data
6.5.1 Information about lautering
Lautering is the separation of the malt grist from the beer wort.
Compared to many other home brewing methods, lautering with the
Braumeister is a relatively simple, quick and clean process and repre-
Safety
sents a central concept of the Braumeister.
Remove the wing screw together with the hold-down bar and the second
wing screw above the screen plate. Then carefully and slowly pull the
Preparation
malt pipe out of the kettle with the aid of the gallow, the cable winch or
the lifting cross until the malt pipe hangs completely out of the wort and
the residual wort drips back through the spent grains into the kettle. By
subsequently washing out the spent malt with sparge water, the last
Control unit
remaining extract can be removed. This process is called „Anschwänzen“.
With sparge water of 10-20 %, a lot more sugar can be extracted from the
spent grains. The original gravity of the dripping wort is approximately
the same as that of the wort in the kettle. The so-called „Anschwänzen“
Brewing
is done by pouring water at 78 °C (max. 78 °C! - no boiling water) into the
top of the malt pipe.
Notes
After 15-20 minutes of lautering, remove the malt pipe completely by
swiveling the gallow forward and lowering the malt pipe down into a
collecting container or similar using a cable winch. For safety reasons, it
is always advisable to work with heat-resistant gloves here, as all parts Maintenance
now exhibit high temperatures. After removing the malt pipe, acknowled-
ge this again with Next.
To start hop boiling, press Next again and then Start now. The pump and
Appendix
heater switch on again and the automatic process continues.Now that the lautering process has been completed, the wort content should be checked. This is important to bring the wort to the desired ori- ginal gravity in order to be able to adjust the subsequent alcohol content of the beer. Remove a filling into a measuring cylinder (accessory) and determine the level of the wort at the time of removal. For this purpose, take the three upper level rings located on the draw- bar as an aid, which indicate 170 / 200 / 230 l bzw. 425 / 500 / 575 l bzw. 700 / 850 / 1,000 / 1,150 / 1,300 l. You estimate a liquid level in between accordingly. To measure the original gravity with a beer spindle (acces- sory), the tracted wort must be cooled to 20 °C to obtain an accurate measurement. Cooling in the refrigerator or similar is suitable for this purpose. However, since original gravity is related to a certain liquid le- vel, you do not need to wait until you are ready to take the measurement. Simply proceed to the next phase of hop boiling. The process of lautering For information on cooling and filling, see pages 61 to 63.
End of resting
Start of hop boiling
54
55
Appendix Maintenance Notes Brewing Control unit Preparation Safety Technical data General information6.5.1 Lautering explained step by step
Remove hold-down bar
First remove the wing screw and then
the hold-down bar.
Remove second wing screw
Remove the second wing screw above
the screen plate.56 57
General information
Technical data
Hook the lifting cross onto the malt
pipe
Hook all four hooks of the lifting cross
onto the malt pipe.
Safety
Preparation
Control unit
Lift out malt pipe
Using the gallow, the cable winch and
Brewing
the lifting cross, carefully and slowly
pull the malt pipe out of the kettle
until the malt pipe hangs completely
Notes
out of the wort.
Maintenance
Appendix6.6 Hop boiling As described in the previous section, the automatic system is continued and hop cooking is started. The display shows the time and temperature of the phase again. The cooking time automatically starts to count down after a certain waiting time without any further temperature increase. With Edit the setpoint temperature and setpoint time can still be correc- ted or changed during automatic operation. Note: The cooking time starts counting automatically when there is no temperature increase for a certain time. This happens regardless of the programmed cooking temperature, because it varies depending on the altitude. The higher, the lower the cooking temperature. In this phase the beer wort is boiled. On the one hand, coagulable prote- ins are excreted and on the other hand the wort is sterilized. This means that all microorganisms that could otherwise spoil the beer during fermentation are destroyed. As already mentioned in the de- scription of the previous phase, the original wort can be adjusted here Boiling wort by means of evaporating water or by adding water. During boiling for 80-90 minutes the hops are added, which gives the beer the necessary bitterness and wort. The amount of hops added can vary depending on the recipe and your taste. When the original gravity of the wort taken at the end of the previous phase is measured, it is adjusted with the liquid level. If the original extract corre- sponds to the set value, the level is to be kept at the same level until the end by adding boiling water. If the original gravity is too high, the wort is diluted by pouring more boiling water and the liquid level is increased accordingly. Care must be taken to ensure that the evaporating water is also replaced. On the other hand, if the original extract is too low, the liquid level is lowered (by evaporating the water), which leads to a higher sugar concentration in the wort and thus also to a higher alcohol content in the beer. The boiling phase must be carried out with the brewing kettle open. On the one hand, this prevents the wort from boiling over and is especially necessary for hop boiling, so that unwanted aromatic sub- stances can evaporate from the hops, which would leave a negative taste in the beer.
58 59
General information
The hopping of beer was originally also used to improve the preservation
and conservation of beer.
Depending on the type of hops and bitter content, add the first hops to
the boiling wort 10 to 15 minutes after the start of boiling. The hops re-
main in the wort until the end of the boiling time because its substances
Technical data
only take effect after a longer boiling time and release the intended hop
bitterness into the beer. This also dissolves the resins and oils contai-
ned in the hops, which finally complete the wort together with the malt
aroma. A further addition of hops can then be made approx. 10 minutes
before boiling, which only contributes to the aroma. A further elimination
Safety
of bitter substances in the remaining time is no longer possible.
The type and quantity of hops and the number of hop add-ons vary
according to the recipe and type of beer. Six hop add-ons can be pro-
Preparation
grammed. The addition of hops can be in the form of pellets or dried hop
cones. The amount of bitter substances in beers is given in bitter units
(BE) and is 10-20 BE for wheat beers and 25-45 BE for pilsner beers. The
amount of bitter substances of the hops is given in % alpha acid, which
Control unit
can be between 2-15 %. With the following formula the amount of hops
can be calculated: (see “Formula for the hop quantity” on page 60).
Brewing
Notes
Maintenance
Appendix
Hop boilingHop addition during the hop boiling process
Formula for the hop quantity
Bitter units (BE) × litres of beer × 10
Hop quantity in grams =
% alpha acid × % bittering agent utilisation
With a total cooking time of 80-90 minutes, a bitter substance utilization
of 30 % can be assumed.
Example
200 l of wheat beer with a bitterness content of 15 BE are to be brewed.
The available hops have an alpha acid content of 3 %. This results in the
following hop quantity, which is added at the beginning of the boiling
process. The hops added shortly before the end of the boil are not inclu-
ded in this calculation, as no significant quantities of bittering agents are
released into the wort during this short period.60 61
General information
15 BE × 200 litres × 10
Grams of hops = = 330 g
3 % × 30 %
Technical data
End of hop cooking
When the boiling time has expired, a signal tone is emitted again to indi-
cate the end of the brewing process. This is confirmed with Okay. The
Safety
heating is switched off.
Preparation
Control unit
Brewing
Notes
Der Brauvorgang ist beendet
Maintenance
6.7 Cooling down
From now on, you must work in an absolutely sterile manner, as conta-
Appendix
mination by airborne microorganisms or unclean equipment can ruin the
success of your work in all further work steps. All equipment used from
now on must be thoroughly cleaned or disinfected. Observe the instruc-
tions in chapter „8.1 Cleaning“. With a solenoid valve, available separate-
ly, you can also use the „auto-cooling“ function, with which the solenoid
valve is connected to the double jacket and the cooling is open until the
specified set temperature is reached.After connecting the cooling jacket to a cold water source (cold tap
water), we recommend hot trub precipitation via „whirlpool effect“, which
promotes the sinking of trub substances present in the wort, thus clari-
fying the wort.
To do this, connect the hose and posi-
tion the taps according to the adjacent
sketch. By using a low pump speed (6
- 8 upwards), you will achieve uniform
rotation of the wort in the kettle.
Caution: Pump does not switch on
again until 88°C.
The rotation also achieves an optimi-
zed cooling process. Here, a cooling
time of approx. 50 min / 120min from
100°C to approx. 25°C (when using ice
water) is achieved. Beginning with the Braumeister 500 l, we recommend
pre-cooling from 100°C to approx. 60°C in the Braumeister with the
double jacket and cooling to fermentation temperature using a suitable
plate cooler.
The trub slowly settles in the center of the bottom during cooling and re-
mains at the bottom of the vessel when the clear wort is drained. Stirring
or moving the cooled wort should be avoided at all costs, as otherwise
the settled trub will stir up again and flow into the fermentation vessel
with it. Caution: At the beginning, almost boiling water flows at the out-
let of the double jacket (risk of scalding), which can be reused for later
cleaning work. It is particularly important to cool down quickly between
40°C and 20°C, where the wort is especially susceptible with regard to
infection. When the wort has cooled down to 20°C, pump the wort into
a suitable fermentation barrel. Before this, however, remove approx.
4-8 % wort (8-16 l at 200l, bottom-fermented beer approx. 4 %, top-fer-
mented beer up to 8 %) into a sealable vessel and then store it in a cool
place. This later serves as an addition to the fermented beer to achieve
secondary fermentation and sufficient carbonation in the filled bottles or
barrels.62 63
General information
Use a suitable and clean hose for
filling. The hose connection and the
tap position are shown in the adjacent
sketch (Attention: The wort starts to
flow off directly when the tap is open
and there is a gradient!) Now you can
Technical data
switch on the pump in manual mode
(to change to manual mode, press the
first and second button from the left
simultaneously) and pump off the wort
conveniently.
Safety
With the speed regulator you can pump off at high power at the begin-
ning and slow down later. This way, little trub is drawn off.
Preparation
The fermentation barrel or fermentation vessel should be significantly
larger than the amount of wort in order to have enough fermentation
space and thus avoid overflowing of the fermentation foam. The remain-
der and the trub on the bottom of the Braumeister can be poured away.
Control unit
Please clean the Braumeister, which is now no longer needed, as quickly
as possible to prevent it from drying out, which makes the cleaning
process much easier.
Move the Braumeister to the cleaning
Brewing
position by folding down the rear bra-
cket or turning the cable winch dow-
nward, thereby tilting the Braumeister.
Notes
Connect the hose to a wastewater pipe
and position the taps according to the
adjacent sketch. Now you can clean
the Braumeister from above with a Maintenance
suitable brush and water. Pump the
dirty water into the sewer using the
pump (in manual mode).
Appendix6.8 Main fermentation After the cooled wort has been filled into a fermenting barrel (PE barrels with drain tap and stainless steel fermentation tanks can be found in our online shop), the yeast is added to the wort. For this purpose, dry ye- ast is recommended, which is simply added to the barrel. In this phase it is decided whether you want to prepare bottom- or top- fermented beer. Top-fermenting yeast needs 15-23 °C for the fermentation process, whereas bottom-fer- The stainless steel menting yeast is active at 4-12 °C. fermentation tank 625 liters Thus, the addition of yeast also depends on the recipe and the type of beer desired. Top-fermented beer types are wheat beer, Ales and Kölsch. Bottom-fermented beers are e.g. Wheat beer and Pils. The alcoholic fermentation of the beer is set in motion by the activity of the brewer’s yeast organisms, during which the fermentable sugar is converted into alcohol and carbonic acid. After the yeast is added, the vessel is immediately closed with a lid and a airlock. Sulphurous acid or disinfection broth (not to be confused with sulphuric acid!) should be filled into the airlock to prevent foreign organisms from entering the barrel. Again, keep in mind that you should work absolutely sterile to avoid in- fection of the beer with foreign organisms. Never close the keg comple- tely, so that the CO2 produced by fermentation can escape. Place the keg in a darkened room that has the necessary temperatu- re for the yeast. Fermentation of bottom-fermented beer can be done in a refrigerator that is not too cold, while top-fermented beer can be fermented at room temperature. For beginners, therefore, it is suitable to start with top-fermented beers, since certainly not everyone has an additional refrigerator available. Maintaining the temperature is particu- larly important. Temperatures that are too low cause the yeast cells to become active only slowly or not at all.
64 65
General information
If the temperature is too high, the yeast cells may die. Fermentation should
be active 6-12 hours after the yeast is added, which can be easily determi-
ned by the escaping gas bubbles through the fermentation bung. The fer-
mentation period is 2-4 days. During the fermentation process, dark yeast
spots may appear on the fermentation foam, which are skimmed off with
a sterile wooden spoon. If you draw off wort via the drainage tap during
Technical data
the main fermentation (e.g. for measurements with the beer spindle), the
tap must be cleaned immediately afterwards and, if necessary, disinfected
with a cotton swab and sulfurous acid to prevent drying and subsequent
infection by adhering bacteria during bottling.
Safety
6.9 Maturing
During secondary fermentation or maturation, all sugars remaining from
the main fermentation process and added sugars are fermented – cau-
Preparation
sing the green beer to build up carbon dioxide, which is of significance
for subsequent formation of foam, foam
stability and freshness. The beer also ma-
tures to perfection as regards taste, and a
Control unit
natural clarity is achieved as well. As soon
as fermentation is complete (no escaping
of fermentation gases), the beer can be
decanted.
Brewing
For this purpose, the following preparati-
ons must be made beforehand:
Notes
Prepare maturing tanks / bottles and bring
cooled wort to room temperature. The
best option available to you is secondary
fermentation in bottles - which is also Maintenance
preferred by most hobby brewers. Stainless steel pressure tank 1.2B 625 liters
Other options include various pressure-resis-
tant containers such as special 5-liter cans or proper beer and pressure
Appendix
kegs. Even at this stage, sterile work is still important.
All equipment must therefore be thoroughly cleaned and disinfected
before use. When using swing-top bottles, the following procedure for
bottle sterilization is recommended: Rinse and clean bottles thoroughly
with warm water and disinfect them with a suitable disinfectant for food
articles. This preparation should take place during the fermentationprocess or even earlier, so that you are not unnecessarily hectic on the day of filling. The thawed wort is now carefully added to the young beer in the fer- mentation tank 1-2 hours before bottling. This allows stirred-up trub substances to settle again. A hose is used for filling, which is plugged onto the outlet tap and reaches down to the bot- tom of the bottle. This avoids excessive foaming and not too much carbon dioxide is lost. The bottles are filled to 90- 95 % (fermentation room) and immediately sealed. Beispiel für Flaschen für die Reifung Again, make sure that the sedi- ment in the fermentation barrel is not stirred up and bottled with it. After bott- ling, the beer is stored for another 1-2 days at the same temperature as during the main fermentation. After that, storage takes place at tempera- tures as cool as possible. Important: During secondary fermentation, it is essential to check the bottles for overpressure after approx. 12 hours and then again in the first 2-3 days. If necessary vent them briefly once to avoid overpressure caused by CO2. Store the bottles upright so that trub particles can settle at the bottom. This type of beer production is a naturally cloudy beer. A nutritious beer was always naturally cloudy in the past and is still preferable today because it contains the valuable B vitamins bound to the yeast cells. The first tasting can be done after a storage period of 2-4 weeks. A slightly longer storage will result in an even more mature taste. Your homebre- wed beer is now ready and you can serve it chilled and enjoy it with your friends! Cheers!
66 67
7. Notes
7.1 Symbols
VISUAL SYMBOLS
Follow the instruction manual!
Always remove the plug from the socket before carrying out
any work on the appliance!
Wear gloves or potholders!
Attention / Warning!
Attention, electrical voltage!
Attention, hot surface! Danger of burns!
Do not hose down electrical parts!
No access for unauthorised persons
General prohibition sign
No alcohol during pregnancy
The product must not be disposed of as household waste.68 69
General information
ACOUSTIC SIGNALS
At certain points in the brewing process, the Braumeister
PLUS emits a signal tone at certain times. This signal tone
is intended to inform you that the next step in the process is
Technical data
about to be taken (follow the corresponding instructions on
the display).
Safety
Preparation
Control unit
Brewing
Notes
Maintenance
AppendixYou can also read
